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Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes — E. E. Kellogg

Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

E. E. Kellogg

  • Eseji
  • Jezik knjige: engleski
  • 893 strana

Nauka u kuhinji je rasprava iz devetnaestog veka o hrani i zdravom kuvanju, koju je napisala gospođa E. E. Kelog. Objašnjava dijetetska svojstva namirnica i daje praktične principe i recepte za pripremu zdravih obroka. Biće zanimljiva onima koje zanima istorija ishrane i rani pristupi zdravoj kuhinji.

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Izvor teksta: gutenberg.org · Delo je u javnom domenu.

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  1. SCIENCE IN THE KITCHEN.
  2. MRS. E.E. KELLOGG, A.M.
  3. PREFACE.
  4. TABLE OF CONTENTS.
  5. LIST OF ILLUSTRATIONS.
  6. INTRODUCTION.
  7. Foods
  8. THE DIGESTION OF FOODS.
  9. COOKERY.
  10. HOUSEHOLD WORKSHOP
  11. CEREALS AND THEIR PREPARATION FOR THE TABLE
  12. BREADSTUFFS AND BREADMAKING
  13. FRUITS
  14. LEGUMES
  15. VEGETABLES
  16. SOUPS
  17. BREAKFAST DISHES
  18. DESSERTS
  19. GRAVIES AND SAUCES
  20. BEVERAGES
  21. MILK CREAM BUTTER
  22. EGGS
  23. MEATS
  24. FOOD FOR THE SICK
  25. FOOD FOR THE AGED AND THE VERY YOUNG.
  26. FRAGMENTS & LEFT-OVER FOODS
  27. THE ART OF DINING
  28. AFTER MEAL TIME
  29. A YEAR'S BREAKFASTS & DINNERS
  30. A BATCH OF DINNERS

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